| | Directions | | Heat oven to 350°. Cream butter thoroughly. Gradually add the sugar, beating until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add sifted flour and vanilla. Add milk if the mixture seems too dry and crumbly. Shape mix between palms of hands into balls (1" in diameter). Place on ungreased baking sheet, 2 inches apart. With thumb, make an indentation on top of each cookie. Fill with raspberry jam. Bake until nicely browned (about 15 minutes). Makes about 6 dozen. |
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| Ingredients | | - |  | 1/2 pound butter |
| - | | 2 Egg Yolks |
| - | | 1 teaspoon vanilla |
| - | | 1 cup Sugar |
| - | | 2 1/2 cups Flour |
| - | | 1 tablespoon milk or more as needed |
| - | | raspberry jam |
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